Point Cut Brisket

Point Cut BrisketAverage weight: 3 lbs. This is the brisket for slow cooking fans. The Point Cut has more marbling and fat than the flat, which means more flavor and a juicier result. Ideal for burnt ends, smoked brisket, or braising down until its fall apart tender. Cooking Tips Best cooked low and slow: smoker, oven, or sous vide. For smoking: cook at 225F until internal temp hits 200F, then rest wrapped for 12 hours. For braising: sear first, then cook covered at

Average weight: 3 lbs.

This is the brisket for slow-cooking fans. The Point Cut has more marbling and fat than the flat, which means more flavor and a juicier result. Ideal for burnt ends, smoked brisket, or braising down until it’s fall-apart tender.

Cooking Tips

• Best cooked low and slow: smoker, oven, or sous vide.

• For smoking: cook at 225°F until internal temp hits 200°F, then rest wrapped for 1–2 hours.

• For braising: sear first, then cook covered at 300°F with broth or wine for 3–4 hours.

• Slice against the grain for the best texture.

FAQs

Q: Is this cut shipped frozen?
A: Yes, all our products are flash-frozen immediately after processing to preserve freshness and quality.

Q: How is the meat packaged?
A: Each cut is vacuum-sealed in BPA-free, freezer-safe packaging and labeled with weight and cut name.

Q: Is this 100% Wagyu?
A: Yes, our cattle are 99–100% DNA-verified Wagyu — never crossbred with commercial cattle.

Q: Can I grill this cut?
A: Some Wagyu cuts have high fat content and are best cooked in cast iron. We only recommend grilling leaner steaks like flank, sirloin, or hanger unless you're confident in managing flare-ups.

Q: Where is this sourced?
A: Raised, finished, and processed by our team in Peterborough, NH & Mason, NH — from pasture to plate.